Oxtail Soup
Ingredients
1 oxtail
15 ml butter or dripping
1 large onion, chopped
3 medium carrots, diced
1 medium turnip, thinly sliced
2 medium tomatoes, skinned and finely chopped
45 ml chopped celery
3 peppercorns
2 whole cloves
2 litres water
1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
125 ml cake flour
25 ml sherry or dry red wine (optional)
5 ml salt
1 ml cayenne pepper
15 ml butter or dripping
1 large onion, chopped
3 medium carrots, diced
1 medium turnip, thinly sliced
2 medium tomatoes, skinned and finely chopped
45 ml chopped celery
3 peppercorns
2 whole cloves
2 litres water
1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
125 ml cake flour
25 ml sherry or dry red wine (optional)
5 ml salt
1 ml cayenne pepper
Methods/steps
Wash the oxtail well and separate it at the joints
melt the butter or dripping in a heavy based saucepan
Add the meat and the onion and saut? till the onions are golden and the meat browned
Add the remaining vegetables, the peppercorns, cloves, water and bouquet garni and simmer, covered, for 3 hours
Remove the meat when it's tender and strip it from the bones, remove the bouquet garni and strain the soup, reserving the stock
Pur?e the vegetables in a blender or food processor
Add the pur?e to the stock and return the saucepan to the stove
Mix the flour to a paste with a little water and stir it into the soup to thicken it
Add the sherry or wine and season with salt and cayenne pepper
Add the meat and serve immediately
melt the butter or dripping in a heavy based saucepan
Add the meat and the onion and saut? till the onions are golden and the meat browned
Add the remaining vegetables, the peppercorns, cloves, water and bouquet garni and simmer, covered, for 3 hours
Remove the meat when it's tender and strip it from the bones, remove the bouquet garni and strain the soup, reserving the stock
Pur?e the vegetables in a blender or food processor
Add the pur?e to the stock and return the saucepan to the stove
Mix the flour to a paste with a little water and stir it into the soup to thicken it
Add the sherry or wine and season with salt and cayenne pepper
Add the meat and serve immediately
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